Creamy Potato Bake
Indulge in the ultimate comfort food with this creamy potato bake—a decadent layered dish brimming with rich, cheesy goodness. Perfectly sliced russet potatoes are lovingly bathed in a velvety sauce made from heavy cream, milk, and a touch of garlic-infused roux, then crowned with melted cheddar and parmesan. A hint of nutmeg adds a subtle warmth, elevating this classic side dish to gourmet status. Baked to bubbly, golden perfection, this hearty recipe is ideal for cozy family dinners or special occasions. Serve it garnished with fresh parsley for a pop of color and a burst of freshness. This creamy potato bake is not just a crowd-pleaser—it’s a soul-soothing masterpiece.
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Recipe Information
Ingredients
- 6 medium russet potatoes
- 2 cups heavy cream
- 1 cup whole milk
- 2 cloves garlic
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups shredded cheddar cheese
- 0.5 cup parmesan cheese
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 0.25 teaspoon nutmeg
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or non-stick cooking spray.
Peel the potatoes and slice them thinly (about 1/8 inch thick) using a sharp knife or a mandoline slicer. Set the slices aside in a bowl of cold water to prevent browning.
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Whisk in the flour and cook for an additional 1–2 minutes, stirring continuously, to form a roux.
Gradually pour in the heavy cream and milk, whisking constantly to create a smooth sauce.
Add 1 teaspoon of salt, ground black pepper, and a pinch of nutmeg to the sauce. Reduce the heat to low and cook until slightly thickened, about 3–4 minutes.
Remove the saucepan from heat and stir in 1 cup of the shredded cheddar cheese and all of the parmesan cheese until melted and smooth.
Drain the potato slices and pat them dry with a clean kitchen towel. Layer half of the potato slices into the prepared baking dish, slightly overlapping them.
Pour half of the cheese sauce evenly over the potato layer. Spread it out with a spatula if necessary.
Repeat the layering with the remaining potato slices and the rest of the cheese sauce.
Sprinkle the top with the remaining 0.5 cup of shredded cheddar cheese.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and continue to bake for an additional 20 minutes, or until the top is golden and bubbling and the potatoes are tender when pierced with a fork.
Let the potato bake cool for 5–10 minutes before serving. Garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 939 mg | 41% | |
| Total Carbohydrate | 43.0 g | 16% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 3.8 g | ||
| Protein | 16.1 g | 32% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 350 mg | 27% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 972 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
